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California Fresh Fig Salsa

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Ingredients

  • 1 cup dried California figs*, chopped fine
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 3 tablespoons honey
  • 1 teaspoon chopped fresh rosemary leaves

Procedure

In a heavy 1-quart saucepan, stir all ingredients together. Cover and heat to boil. Remove cover and simmer, stirring occasionally, until mixture is thickened. Turn into food processor and process until chopped. Spoon into container with tight-fitting cover and store in refrigerator for up to 5 days. Warm to room temperature before serving.

Note: Calimyrna variety figs recommended.
Yields: 1 cup;
Serves: 8 (2 tablespoons each);

NUTRITION FACTS (per serving)

Calories 100 (3% from Fat); Total Fat -0-g; Saturated Fat -0-g; Trans Fat -0-g; Cholesterol -0-mg; Sodium -0-mg; Potassium 200mg; Carbohydrate 23g; Sugar 20g; Dietary Fiber 3g; Protein 1g;

Daily Values

Vitamin A 1 Vitamin C 1 Calcium 1 Iron 1